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Honey Mustard Chicken 2


1 can Pineapple slices in juice
4 Chicken breast halves*
2 tsp Vegetable oil
2 Garlic cloves, large, pressed
1 tsp Thyme, crumbled
1 tablespoon Cornstarch
1/4 cup Honey
1/4 cup Dijon mustard

* - boneless, skinned

Yield: 4 servings

Drain pineapple; reserve juice. Sprinkle chicken with salt and pepper to taste. Rub with garlic and thyme. Brown in hot oil in nonstick skillet. Combine 2 tablespoons reserved juice with cornstarch. Combine honey and mustard; stir into skillet with remaining juice. Spoon sauce over chicken. Cover and simmer 15 minutes. Stir cornstarch mixture into pan juices. Add pineapple. Cook, stirring, until sauce boils and thickens.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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